meatless monday — open-faced grilled portobello mushroom sandwiches
Let’s take a minute to talk about my morning routine. My alarm goes off. I turn it off. I shut my eyes again in hopes that my alarm didn’t actually go off, but my cat already knows what’s up and decisively sniffs my face until I get out of bed (which, on some days, can last quite a while. He’s persistent.). I drag my zombie self straight to the coffee maker. I make coffee (duh). I sit in a stupor until I hear that glorious beep signaling the coffee is ready to go down my gullet. I drink about a gallon of it and begin my day. Which almost always includes watching the Today show until Kathie Lee and Hoda come on. I just… I just can’t. That’s my cue.
I tell you this because my morning routine has a lot to do with my evening routine. If my morning routine is off, my evening routine is off. And if my evening routine is off, then my morning routine the next day is off… and then it’s all over.
Unless these portobello mushroom sandwiches are involved — in which case, everything is made right again. They’re pretty magical like that.
The recipe posted here is one of my favorite ways to eat grilled portobello burgers (shown here on my parents’ uber retro plates), but they’re tasty with all sorts of toppings — pepper jack cheese, avocado, crispy onion strings, tomatoes, mayo, etc. Eat them early and often.
Open-Faced Grilled Portobello Mushroom Sandwiches
A Girl Versus Dough original
Yields: 4 servings
1 tablespoon unsalted butter
1 red onion, sliced
1 red bell pepper, seeded and sliced
2 tablespoons olive oil
salt and pepper
4 large portobello mushroom caps
4 slices mozzarella cheese
2 ciabatta bread buns
Place a large skillet or saucepan over medium heat on the stove. Add butter and melt. Add sliced onion and bell pepper and saute until caramelized, about 15 minutes.
Preheat grill to medium-high heat. Whisk together olive oil and salt and pepper to taste; brush portobello mushrooms with oil mixture. Grill mushrooms on oiled grates for 5-10 minutes on each side until tender. Place cheese slices on each mushroom during the last 2 minutes of grilling. Remove from grill and set aside.
Slice ciabatta buns in half and place on grill cut-side down. Grill until toasted. Top buns with mushrooms and the onion-pepper mixture. Serve immediately.
Hahaha cats can be so persistent hey! I know what you mean about your routines, once one is off, its hard to get back on track. The cheese on this looks amazing! What a great brekafast! Or dinner. Or lunch 😉
Nic — Oooh, I’d totally eat this for breakfast. Might have to make that part of my morning routine 🙂
Sounds like a healthy and easy summer sandwich. I see broccoli on the plate. What else is in the background there?
Chef Becky — Thanks! And there is broccoli, cauliflower and my mom’s ramen noodle salad on the plate in the background.